This is one of the easiest cakes you'll ever bake. It requires only a handful of ingredients, has no butter and it’s deliciously light and moist -- ideal for a hot summer day. Its tender crumb packs a wonderful flavour, and goes really well with a strong cup of tea (we love dipping ours in earl grey!). Not a fan of the glaze? Leave it out. It’ll taste great all the same.
Shopping list
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125g/4½oz plain yoghurt or Greek yoghurt
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180g/6oz granulated sugar
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3 large eggs
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180g/6oz all-purpose flour
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2 tsp baking powder
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½ tsp salt
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grated lemon zest from 1 medium-size lemon
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120ml/4fl oz cup olive oil
For the glaze:
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60ml fresh lemon juice
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90g powdered sugar
Preparation
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Preheat the oven to 175˚C. Spray an 8-inch round cake tin with baking spray, rub inside the surface of the pan with a paper towel to cover evenly with the spray. Line the bottom of the pan with parchment paper and spray it lightly. Set aside.
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In a large bowl, whisk the yoghurt, sugar, and eggs, combining until well blended.
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In a separate bowl, sift the flour, baking powder, salt and zest, mixing to just combine.
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Slowly whisk the dry ingredients into the wet ingredients. Add the oil and stir well.
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Pour the batter into the prepared cake tin.
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Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time).
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Cool the cake on a wire rack for 10 minutes; then turn it out of the tin onto the rack.
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For the glaze, combine the lemon juice and powdered sugar in a small bowl and stir until smooth. Pour over the cake, spreading it all over it. Allow the cake to cool completely.
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Make yourself a nice cup of tea and serve.
